My tryst with fresh fruits continues with the strawberry loaf I tried today. The best way to use up fruits that are not disappearing at the rate you would ideally like it to! 🙂 With kids in the house, I always hope for them to have fruits everyday. But such is not the case. Oh well! One can wish and hope atleast!
So. With all the strawberries in the fridge, I found this recipe to be the best and fastest way to use them all up! Went back to my trusted Reader’s Digest 1001 Cakes and made this in a jiffy! 🙂
Difficulty level – easy
You will need –
1 1/3 cup – flour
1/3 cup – cornflour (I did not have cornflour and so used plain flour so 1 2/3 cups flour with my try)
1 tsp – baking powder
1/2 tsp – baking soda
1/4 tsp – salt
Sift all these together and keep aside.
1 cup – unsalted butter, room temp
1 cup – castor sugar
2 – eggs, room temp, separated into yolks and whites
2 tsp – vanilla
3/4 cup – milk, room temp
5 oz. – strawberry puree
chopped strawberries, optional
Beat the butter till light and add the sugar and beat again.
Add the yolks and vanilla and beat well. Add the puree and beat to incorporate into batter.
(Puree – lightly chop the berries and add a couple of tsps of sugar and process till smooth. Strain through a sieve and keep aside.)
In another bowl, beat the egg whites till stiff and keep aside.
Add the flour to the batter and mix well. Immediately, gently fold in the egg whites till mixed well. Add the chopped berries, if using, and mix well.
Grease a loaf tin and pour the batter into it. Bake at 350 F (180 C) for 45-55 minutes. Leave to cool on a rack.
I made some extra puree and used it as a syrup for the cake. Was low on sugar but we liked the tangy taste 🙂 You are welcome to add sugar as the cake by itself is a bit low on sugar.
Was a lovely touch with the puree and gave a refreshing taste!
As you can see….all gone! 🙂 The texture of the cake is so soft and springy that its amazing!
Hope you have had a great start to the new year! Tks for stopping by! 🙂